Waldorf Salad with Pomegranate
We've reimagined the beloved Waldorf salad for summer, embracing the seasonal bounty of the prairies. This vibrant version celebrates crisp fresh produce and a lighter dressing, making it the perfect cool and creamy side for any spring or summer meal.
Servings 4
Ingredients
Candied Walnuts
- 1 egg white
- 2 tbsp brown sugar
- pinch of salt
- 1 cup walnuts, whole halves
Dressing
- 2 tbsp mayonnaise
- 2 tbsp plain Greek yogurt
- 1 tbsp white vinegar
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- pinch of salt and pepper
Salad
- 1 cup celery, chopped
- 1 cup red grapes, sliced in half lengthwise
- 1 large Honeycrisp or Fuji apple, diced
- 4 cups romaine lettuce, torn
- 1/2 cup fresh flat leaf parsley, chopped
- 1/4 cup Stilton cheese, crumbled
- 1 cup candied walnuts
- 1/4 cup pomegranate seeds
- Boston or bibb lettuce for serving
Instructions
Candied Walnuts
- Preheat oven to 300 F. In a bowl lightly whisk egg. Add sugar and salt. Mix in the walnuts and pour onto a lined baking sheet. Spread out into a single layer. Baked for 15-17 minutes tossing halfway. Remove from oven and cool.
Dressing
- In a small bowl, whisk together the ingredients. Refrigerate until ready to use.
Salad
- In a large bowl add celery, grapes, apple, lettuce and parsley. Pour in dressing and toss to combine.
- Arrange Boston lettuce leaves on a serving platter. Pour on the salad, arranging neatly on the lettuce. Sprinkle on cheese, walnuts and pomegranate seeds. Serve immediately.
Notes
Substitution suggestions:
Green grapes, ripe pears or apple pears, any firm blue cheese, butter lettuce, frisée, arugula, or candied pecans.